- Dec 7, 2014
- 59
- 20
I did about Zero prep on my pre-cooked hardwood smoked ham.
I trimmed as much fat as I could and just prior to going into the smoker, I rubbed a little mustard and an over-the-counter "Applewood Rub".
After I put the ham into my MES40, I set the temp to 220 on the panel. Actual temp was probably 200 since the internal sensor is off.
I put in apple chips every 50 minutes. After about 2.5 hours, I put on the first batch of Jack Daniels Glaze. After the next hour, or so, I added the second glaze and set the temp to 275.
30 minutes later, I added the final layer of glaze and let it cook for another 30 minutes.
EVERYONE said that this was the best ham that they ever had.
The smoke flavor made it throughout the ham.
Again...Thanks to y'all for sharing your sweet smokey secrets.
Couldnt have done it without you.
I trimmed as much fat as I could and just prior to going into the smoker, I rubbed a little mustard and an over-the-counter "Applewood Rub".
After I put the ham into my MES40, I set the temp to 220 on the panel. Actual temp was probably 200 since the internal sensor is off.
I put in apple chips every 50 minutes. After about 2.5 hours, I put on the first batch of Jack Daniels Glaze. After the next hour, or so, I added the second glaze and set the temp to 275.
30 minutes later, I added the final layer of glaze and let it cook for another 30 minutes.
EVERYONE said that this was the best ham that they ever had.
The smoke flavor made it throughout the ham.
Again...Thanks to y'all for sharing your sweet smokey secrets.
Couldnt have done it without you.
